Chicken and Lemon Orzo

In the spring summer, meals that taste light, but offer enough hearty goodness to keep us feeling full are in high demand. This vibrant Chicken and Lemon Orzo from @ChefBillyParisi is exactly that!

Besides being delicious, the best thing about this dish is that it is extremely quick to throw together and provides a balanced and flavorful combination of protein and carbs to fill you up.

Next time you’re in a pinch for a refreshingly simple supper, try this recipe!

Chicken and Lemon Orzo

Serves 4

Ingredients
1 lb. orzo
4 Tbsp. olive oil
4 Gerber's CARE Certified boneless skinless chicken breasts
1 yellow onion, peeled and small diced
2 garlic cloves, finely minced
½ cup white wine
1 cup grated parmesan cheese
Juice of 1 lemon
3 Tbsp. fresh basil, chiffonade
Salt and pepper, to taste

Instructions
1. Add the orzo to a large pot of boiling, salted water and cook for 5-7 minutes, or until al dente. Drain and run under cool water until chilled. Transfer the orzo to a bowl and toss with 2 Tbsp. of olive oil to keep the pasta from sticking. Set aside.
2. Season the chicken breasts on both sides with salt and pepper and cook them in 2 Tbsp. of olive oil over medium-high heat for 5-6 minutes per side, or until golden brown and cooked throughout. Remove, slice and set aside.
3. In the same pan over medium heat, add the onions and garlic. Sauté for 4-5 minutes, or until lightly browned.
4. Deglaze with wine and cook until there are about 2-3 Tbsp. of liquid left.
5. Add the orzo, parmesan cheese, lemon juice, salt and pepper. Mix until combined.
6. Add the sliced chicken breast to the orzo and garnish with basil.